Tuscan-Style White Bean Soup with Bacon, Potato and Kale (Print-Friendly Version)

This Tuscan-style soup uses canned cannellini beans, bacon, diced potato and kale. Blend one can of beans with one cup of broth to thicken the pot without cream, then simmer until the potato is tender. It is a research-based recipe, not a claim of regional authenticity or kitchen testing.

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# Ingredients You’ll Need:

01 - 3 (15 oz) cans cannellini beans, divided

02 - 4 cups chicken broth, divided

03 - 1 tablespoon olive oil or avocado oil

04 - 3 strips bacon, chopped

05 - 1 medium onion, chopped (about 1 cup)

06 - 1 medium carrot, chopped (about 1/2 cup)

07 - 2 celery ribs, chopped (about 1/2 cup)

08 - 4 cloves garlic, minced

09 - 1 tablespoon fresh rosemary, minced

10 - 1 medium russet potato, peeled and cut into 1/2-inch dice (about 1 1/2 cups)

11 - 2 cups lacinato kale or curly kale, lightly packed and chopped

12 - 1/4 cup parsley, chopped

13 - Kosher salt, to taste

14 - Black pepper, to taste

15 - Freshly grated Parmesan, for serving (optional)

# How to Make It:

01 - Drain and rinse one can of cannellini beans. Blend it with 1 cup taken from the measured 4 cups of broth. Drain the other two cans and reserve them whole; reserve the remaining 3 cups of broth.

02 - Warm the oil in a heavy pot over medium heat. Cook the chopped bacon until browned and its fat has rendered, adjusting the heat to avoid blackened residue.

03 - Add onion, carrot and celery and cook, stirring, until beginning to soften, about 6–7 minutes. Add garlic and rosemary and stir briefly until fragrant without letting the garlic burn.

04 - Stir in bean puree, whole beans, 1/2-inch potato dice and the remaining broth. Bring to a gentle simmer. Stir the bottom periodically and cook until the thickest potato cubes are tender, beginning checks around 15–20 minutes. Add small amounts of hot water only if needed.

05 - Add trimmed chopped kale and simmer until tender enough to eat. Stir in parsley and adjust seasoning after tasting. Serve with optional Parmesan. Refrigerate leftovers promptly in shallow containers and follow the storage and reheating guidance above.

# Extra Suggestions:

01 - Use cooked canned beans; dry beans need separate preparation.

02 - Refrigerate promptly in shallow containers; use within three to four days.

03 - The blended portion uses one cup from the measured broth total.

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